Squid in Mild Curry Sauce

Preparation info

  • Difficulty


  • Serves


Appears in

Far Flung Floyd

Far Flung Floyd

By Keith Floyd

Published 1994

  • About

This fiery yet creamy curry is a perfect example of a thoroughbred Malay dish.


  • 2–3 shallots, chopped
  • teaspoons finely chopped garlic
  • 1 teaspoon shrimp paste
  • 8 dried red chilli peppers, soaked and seeded
  • 2 tablespoons ground coriander
  • teaspoons ground cumin
  • 45 g (oz) desiccated coconut
  • ½ teaspoon ground turmeric
  • 3 tablespoons coconut or peanut oil
  • 6 slices of fresh root ginger
  • 1 blade of lemon grass, halved lengthways
  • 3 Kaffir lime leaves
  • 500 ml (16fl oz) thick coconut milk
  • Salt
  • Freshly ground black pepper
  • 700 g (lb) squid, cleaned, rinsed, scored and cut into squares


Using a pestle and mortar or blender, grind the shallots, garlic, shrimp paste, chillies, coriander, cumin, desiccated coconut and turmeric to a paste.

Heat the oil in a wok or pan and gently fry this seasoning paste for 3 minutes. Pop in the ginger, lemon grass, lime leaves, coconut milk and seasoning to taste. Bring to the boil, then reduce the heat and cook, stirring for 3-4 minutes.

Add the squid and cook gently for 5 minutes, until the squid is slightly firmer and cooked. The squid needs very little cooking or it can become rubbery.